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Beet and Arugula Salad |
"Beets are an outstanding vegetable. They're packed with lots of vitamins and antioxidants, and the darkish crimson colour adds a pleasant accessory to maximum dishes. In this specific salad, they combo perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. You'll convert even the maximum skeptical eaters who have constantly grew to become a nostril to the outstanding international of beets with this salad crowned with a citrus dressing over a mattress of nutty arugula."
Ingredients :
- 2 pounds beets, trimmed
- 4 small garlic cloves, minced
- 1 1/2 teaspoons salt
- 5 tablespoons fresh lemon juice, or to flavor
- 1/2 pound arugula
- 1 (eight ounce) package deal feta cheese, thinly sliced
- 16 pitted kalamata olives
- 1/four cup olive oil, divided
Instructions :
Prep : 15M | Cook : 4M | Ready in : 45M |
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- Place beets right into a big saucepan and pour in enough water to cover the beets by using 1 inch. Bring to a boil, lessen warmness to medium-low, cowl, and simmer till the beets are without problems pierced with a fork, approximately 15 mins. Drain and let cool.
- Peel beets, reduce into 1/4-inch thick slices, and cut slices in half. Place into a bowl.
- Smash garlic with salt in a small bowl the usage of a spoon until the aggregate turns into a paste. Stir lemon juice into garlic paste. Retain approximately 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.
- Divide arugula between 4 plates; top every plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.
Notes :
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